These are FANTASTIC! I divided the batch in half and made one with dried fruit and the other with pumpkin. For both, I used 1.5 cups whole wheat flour and 1/2 cup oat bran in place of the white flour (to help polish my husband's cholesterol even better!), cut the sugar to 2/3 cup each (and mixed with the dry ingredients), and used 1/2 cup egg substitute for the whites. For the dried fruit cookie, I replaced the oil and prune puree with 1/2 cup unsweetened applesauce. I got an antioxidant fruit & nut mix from the local grocer, and poured boiling water over 1 cup of it while I mixed the other ingredients. I then drained the fruit before adding it in. It made the dough nice and moist (like thick oatmeal). I used a 1/4 cup measuring cup to scoop these onto the parchment papers and a spatula to smush them down with, and ended up with exactly 11 cookies, which baked for 9 minutes. Don't leave them in any longer if you can help it! I ended up over-baking the pumpkin ones since they seemed a little undercooked, and now they're a little tough. For those, I used 1/2 cup pumpkin puree for the oil & prune, used 1.5 tsp pumpkin pie spice instead of the cinnamon, and a handful of raisins at the end instead of the fruit & nuts. They were all right, but I think that's mostly due to my baking them for 10-11 minutes. They were also not as moist at the fruit ones, so I might add a little more pumpkin next time, too. Also, instead of using my hands, I noticed that the fruit cookie wa
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